Shaved Brussels Sprouts Slaw

This shaved brussels sprouts slaw serves about 6 people as a side dish. However, it can easily be scaled up to feed a larger crowd.

Ingredient notes and substitutions

Brussels sprouts ~ We serve roasted brussels sprouts most often, but they’re really great raw, too. While most slaw recipes feature shredded vegetables, I prefer the brussels sprouts here to be shaved.

I use a food processor with a slicing disc to quickly shave the sprouts. Alternately, you could slice them thinly with a sharp knife.

If your grocery store carries packages of shaved brussels sprouts, by all means use that for even more convenience.

More brussels sprouts recipes you’ll love:

• Maple Balsamic Brussels Sprouts
• Vegan Brussels Sprouts Salad

Onion ~ I like red onion in most raw salads. Sliced green onions would be great, as well. You could also use shallots.

Almonds ~ Sliced almonds add a nice crunch. I usually throw them in raw, but you can toast them for a deeper flavor if you prefer.

Chopped walnuts, pecans, or pistachios would all be delicious substitutions.

Cranberries ~ Dried cranberries are both sweet and tart and add a lovely chewiness. Do not use fresh as they’ll be much too bitter.

Dried apricots, dates, or dried cherries would be wonderful as well.

Dressing ~ An easy dijon dressing brings the whole thing together. The dressing should taste fairly strong on its own. Once mixed with the slaw ingredients, it will mellow out. I don’t add any oil to the dressing, as I don’t think it needs it, but you can add 3 to 4 tablespoons of olive oil if you like.

I use apple cider vinegar or red wine vinegar for the dressing. White wine vinegar will also work. Use what you have. Or try it with fresh squeezed lemon juice or orange juice for a slightly different spin.

Extras ~ Optional, but delicious ingredients to add: vegan feta or vegan parmesan, thinly sliced apples (like in my Kale Apple Slaw) or pears, or finely chopped vegan bacon or store-bought vegan bacon bits.

Trim the woody ends of the brussels sprouts and remove any outer leaves that may be browned.

If your slicing disc is adjustable, set it to the setting of 2. This will shave them thinly.

Drop the brussels sprouts into the top chute and push them down into the blade with the tamper.

Add all dressing ingredients to a small mason jar. Screw on the lid and shake vigorously until well mixed. Alternately, use a small whisk to mix the dressing.

Add all of the shaved brussels sprouts slaw ingredients to a mixing bowl.

Add the dressing and mix well until all ingredients are evenly coated.

While this dish can be eaten immediately, the flavor will get stronger as it sits. Transfer to an airtight container and allow it to rest in the fridge for 30 mintues to an hour or until ready to serve.

Storage

Prep ahead: Because all of the ingredients in this slaw are hearty, you can prep this salad 1 to 2 days in advance and it won’t wilt. In fact, the flavors get better as it sits.

Fridge: Store this brussels sprouts slaw in an air-tight container in the fridge for 3 to 4 days.

Serving suggestions

This slaw recipe is easy enough for any meal, but we especially love it as a side for Thanksgiving dinner.

It’s super easy and travels well if you’re tasked with bringing something for the holiday meal.

Serve it up with favorites like butternut squash mash, spiced orange cranberry sauce, vegan green bean casserole, and pumpkin cornbread.

Pro tips and tricks

~ Trim the brussels sprouts. Cut off any woody stems and remove any outer leaves that are damaged or discolored.

~ Use the slicing disc of a food processor to shave the brussels sprouts quickly and easily. I like to set the blade thickness to the setting of “2.”

~ For an even quicker prep, buy store-bought shaved brussels sprouts if your store carries them.

~ If your dried cranberries are really dry, plump them up in warm water for 15 to 20 minutes. Drain well and pat dry before adding to the slaw.

~ Feel free to toast the sliced almonds for a deeper flavor. Heat a dry skillet over medium heat. Add the almonds and cook, stirring frequently to prevent burning, for 3 to 4 minutes until golden and fragrant. Watch them closely as nuts tend to burn easily.

~ The dressing should taste strong on its own. This brussels sprouts slaw is hearty and it needs big bold flavors to cut through the sturdy ingredients.

~ While this slaw recipe can be served immediately, it’s more flavorful and tender after it’s rested for a bit. Taste and adjust seasoning after the slaw has rested for about 30 minutes.

FAQs

More vegetable side dishes

• Raw Veggie Chopped Salad
• Garlic Green Beans
• Roasted Asparagus with Lemon
• Sugar Snap Pea Salad
• Bombay Potatoes and Peas
• Baked Butternut Squash Fries
• Buffalo Cauliflower